Author
Topic: Kill it before it spreads! (Read 1335 times)

amyamrap

Dough (King Arthur all purpose) mixed in KA for 8 minutes, divided into three balls and immediately placed in fridge tonight, i.e., Saturday. My intention is to bake a pie Sunday, Monday, and Tuesday evenings in an oiled, 7" (flaring to 9") cast iron pan placed on top of a stone heated for an hour at 450º in my home kitchen oven. I'm guessing for 15-25 minutes or so. I will either roll out the dough or form it in the (room temperature) pan depending on how it looks and behaves after fermenting. I'll go for a 1.5" tall rim.. Chi-Sty.

Dressing will be along the lines of slices of moozadel and provolone, ground meat, some kinda shredded cheese, tomato sauce, pepperoni or sausage, and grated parm in that order.

amyamrap

It's been fun, interesting and educational working with AP at a lower H2O percentage. I used to think that the infinite number of approaches to making a dough would overwhelm me. Now I'm beginning to see it will just be an endless amt. of fun. I decided to roll the last of my three balls. This pie was great in all ways. I really loved it.

amyamrap

Pizza is good, even bad pizza is good, and even bad pizza that is not good can look good in a picture All in all those were the most successful pizzas I've made to date. The potato deep dish was so toppings laden it's a miracle it was cooked through. And how was I supposed to know the crust would be slightly not bad at all? it was de-lish, no lie. I've used potatoes since with good results.

S, I'm visiting the various venues, trying to get a lay of the land as my (doe - dough - dodo) eyes slowly open. NY style is my destiny.